and glyceryl dioleate) – controls foaming• Malic acid -- added to boost acidity of wine.• Acetaldehyde -- inhibits microbial growth and stabilizes the color of wine. Up to 300 parts per million used in treatment. up to .5mg per

liter allowed in finished wine.• Tartaric acid -- added to boost acidity of wine.• Silica Gel/Silicon dioxide -- used to filter and fine wine.• Edible gelatin -- used to clarify and fine wine (remove sediments).• Gum arabic -- used to clarify wine (remove sediments). Up to .24 grams per liter can be used for treatment.• Aluminum silicates (bentonite or kaolin) -- used to clarify/fine wine.• Miscellaneous filtration substances (diatomaceous earth, cellulose, etc.) -- used to filter wine.• Polyvinyl-polypyr-rolidone -- used to modify color of wine, reduce tannins. Up to 7.19 grams per liter allowed for treatment.• Activated charcoal -- used to filter wine and improve color. Up to 3 grams per liter allowed for treatment.• Distilled alcohol -- used to fortify alcohol levels in wine.• Cellulase -- enzyme that assists in the hydrolization of cellulose, a key process in fermentation.• Protease -- enzyme that kills some bacterial agents and makes wine less heat-sensitive and less likely to throw sediment.• Non-native Yeast -- required agent of the fermentation process, converts sugar from grapes into alcohol and lots of tasty flavors.• Yeast cell walls -- bits of yeast cells that absorb anthocyanins (bitter tasting compounds) during red wine production and make the wine

CHEMICALS RESPONSIBLE FOR ARTIFICIAL FLAVORS

AND AROMAS FROM NEW OAK BARRELS

Toasting:

furfural5-methylfurfural increaseisoeugenol4-methylguaiacol)

vanillin

guaiacolaldehydes5- ethylfurfural can be partially transformed by yeast into non-aromatic alcohols

eugenol (As an example eugenol is hepatotoxic, meaning it may cause damage to the liver. Overdose is possible, causing a wide range of symptoms from blood in the patient's urine, to convulsions, diarrhea, nausea, unconsciousness, dizziness, or rapid heartbeat.)